Avocado and Basil Raw Tart

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This was my first attempt at a raw savoury tart, but it definitely won’t be my last. Although Spring still isn’t quite sure whether it has arrived in Finland yet, I wanted to try a summery recipe. The avocado, basil and spinach pesto filling is super fresh and tasty and works well with a topping of crunchy seeds and nuts. The base is adapted from a recipe from Aine Carlin´s The New Vegan. Just make sure you give the grated carrots a really good squeeze or your base will end up soggy! If I was making this for a party or brunch I think I would make individual tarts, so I would get a cleaner finish.

For the base, start by squeezing out as much juice as possible from the carrots. Add to a blender with all the other ingredients and pulse until it begins to come together. Spoon into a tin lined with cling-film or baking paper and flatten tightly to form the base and sides of the tart. Put into the fridge for an hour to set.

Meanwhile make the filling. Add all the ingredients, except the avocados into a blender. Pulse to form a thick pesto. Taste and add more oil, juice and seasoning if necessary.

Peel and destone the avocados. Mash a little with a fork, but leave some chunks for bite. Stir in the pesto, and pour into the base. Refrigerate for another hour.

Remove from the tin and decorate as you wish. I used almonds, pistachios, sunflower, pumpkin and poppy seeds, chopped sun-dried tomatoes and some fresh basil.